Ap­ple & squash pan­zanella

Easy Cook - - EVERYDAY USE IT UP -

Q Serves 4 Q Prep 20 mins Q Cook 40 mins Q £1.92 a por­tion Q 648 kcals, 30g fat, 3g sat. fat, 42g sugar

½ large but­ter­nut squash, cut

into chunks 4 tbsp ex­tra vir­gin olive oil 6 sage leaves, chopped 2 ap­ples, cored and sliced into

slim wedges 3 tbsp honey 200g left­over crusty bread (we used

cia­batta), torn into chunks 100g hazel­nuts, roughly chopped 4 tbsp red wine vine­gar 200g bag chopped kale 100g dried cran­ber­ries

1 Heat oven to 200C/180C fan/gas 6. Put the squash on a bak­ing tray, driz­zle with 1 tbsp oil and scat­ter over the sage and some sea­son­ing. Toss to­gether, then bake for 30 mins.

2 Add the ap­ple slices to the tray, pour over 1 tbsp honey and toss with the squash. Put the bread on a sep­a­rate tray and re­turn both trays to the oven. Bake for an­other 10-15 mins un­til the squash and ap­ple are ten­der and start­ing to caramelise, and the bread is crisp. Mean­while, toast the hazel­nuts in a small pan un­til golden. Re­move the trays from the oven and set aside to cool a lit­tle.

3 Whisk the vine­gar with the rest of the oil and honey in a large bowl with some sea­son­ing. Add the kale, cran­ber­ries, hazel­nuts, squash, ap­ples and toasted bread. Toss every­thing to­gether, then trans­fer to a plat­ter or plates to serve.

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